New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions-Reference-Cited by-同舟云学术

New insights into the cross-linking between myosin and alkali-treated pea protein by transglutaminase under low ionic conditions: Contribution of legumin and vicilin fractions

Published:2024-04 Issue: Volume:149 Page:109620
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Dong Chunhui^ORCID,Zhao Jing,Wang Li,Jiang Jiang

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Functionality of muscle proteins in gelation mechanisms of structured meat products;Asghar;Critical Reviews in Food Science and Nutrition,1985

2. An enzyme-based extraction process for the purification and enrichment of vegetable proteins to be applied in bakery products;Bildstein;European Food Research and Technology,2008

3. Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages;Broucke;Innovative Food Science and Emerging Technologies,2022

4. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

5. Modified pea protein coupled with transglutaminase reduces phosphate usage in low salt myofibrillar gel;Dong;Food Hydrocolloids,2023

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microstructure and in vitro digestion of mixed protein gels of soy and whey protein isolates;Food Hydrocolloids;2024-10

2. Hydrogel delivery systems of functional substances for precision nutrition;Advances in Food and Nutrition Research;2024